Tandoori tofu tikka masala
with basmati rice, tomato sauce and coconut cream
A fantastic taste-sensation of Hindu spices, where the tofu is first roasted in the oven and then cooked in its sauce. The almonds give it the final touch.
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Nice and quick!
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Vegan
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Gluten-free
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
tree nut, soya
Utensils:
Ingredients
Basmati rice
Tofu
Tandoori masala
Tomato paste
Coconut cream
Lemon
Garlic
Ginger
Dried chilli
Tomato sauce
Ground coriander
Ground cumin
Agave syrup
Almonds
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3155
754
28
11
111
9
8
22
0
567
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 180 degrees.
2.
Add the rice and 400ml of water to a medium-size pot. Gently bring it to a boil and reduce the heat to a minimum. Cover the pot and let it cook for 12 minutes. Turn off the heat and let it rest for 5 minutes.
3.
Mix half of the tomato paste, the tandoori masala, 1 tablespoon of coconut cream (reserve the rest for the sauce) and the juice of half a lemon in a bowl. Cut the tofu into cubes of 2cm and mix it with the mixture in the bowl. Place the tofu on a baking tray and bake it in the oven for 15 minutes until it browns.
4.
Mince the garlic and grate the ginger. Chop the almonds. Heat 2 tablespoons of olive oil in a medium-size pot and add the remaining tomato paste, the garlic, ginger, cumin powder, ground coriander, 1/4 of the chilli without seeds, the tomato sauce, the remaining coconut cream, the agave syrup and the almonds. Cook the sauce for 10-12 minutes until it has a full flavour. Season to taste. Add the roasted tofu to the sauce.
5.